Name: Japanese Fondue (Shabu-Shabu)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 cups (1 litre) low-sodium chicken broth; 1 can (10 oz/284 ml) concentrated beef broth; 1 tbsp (15 ml) soy sauce; 1 piece fresh ginger, about 1 inch (2.5 cm) long, peeled; 1 nori seaweed sheet; 4 carrots, peeled and cut into 2-inch (5 cm) sticks; 1 lb (450 g) fondue beef; 1/2 lb (225 g) soba noodles, cooked al dente and lightly oiled; 1/2 lb (225 g) small shiitake mushrooms; 1 cup (25 g) baby spinach; 2 green onions, cut into 2-inch (5 cm) sections; Ponzu sauce; Wasabi (optional)

Preparation

On the stovetop, in a fondue pot, bring the broths, soy sauce, ginger and nori to a boil. Let simmer for 5 minutes. Remove the ginger and nori.
Add the carrots and cook until al dente, about 5 minutes. Remove the carrots and set aside until ready to serve.
Place the fondue heating plate at the centre of the table. Select the Broth function and set the pot on the heating plate. Serve with the beef, soba noodles, vegetables, ponzu sauce and, if desired, wasabi.